Pour in the diced tomatoes with their juices, tomato sauce, and beef broth. Season with chili powder, paprika, dried oregano, dried thyme, allspice, salt, and pepper.
Bring the mixture to a simmer and let it cook until the cabbage becomes tender, about 25-35 minutes.
Add the Worcestershire sauce and uncooked white rice to the pot. Stir well and cover. Allow the mixture to simmer until the rice is cooked and has absorbed most of the liquid.